Preheat oven to 180°C. Place the beetroot in a large baking dish. Finely grate the rind of the oranges and add to the dish. Toss to combine. Drizzle over 2 tablespoons of oil. Season with salt and pepper. Pierce the garlic cloves with a knife and add to the dish. Bake for 35-40 minutes or until the beetroot are tender.

Step 2

Meanwhile, cut the top and base from each orange. Use a small sharp knife to remove the skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove the orange segments. Use your hands to squeeze any remaining juice from the orange into the bowl.

Step 3

Divide the rocket, beetroot and orange segments among serving plates, reserving the garlic. Sprinkle with the goats cheese.

Step 4

Add the orange juice and remaining oil to any juices in the baking dish and stir to combine. Season with salt and pepper. Drizzle over the salad. Serve with the reserved garlic.

Cook's tip: Roasted garlic is so versatile - squeeze the flesh from the skins and add to the salad, or spread over crusty bread.

Ratings & Comments

Ratings & Comments

This was incredible! So simple, easy and definitely tasty. Just added some thinly sliced red onion, toasted pinenuts, lots more rocket and a splash of balsamic to the dressing. Definitely making again!

3123lynm added this comment at
05:39pm Sun 10th April, 2011

Fresh, tasty salad. Dressed with a splash of caramelised balsamic.

5Vickyo added this comment at
11:10am Sun 10th April, 2011

There was a salad very similar to this in Super Food Ideas April 2011 p. 75 using Haloumi instead of goat's cheese. The flavour combination was amazing but the haloumi wasn't as nice as it cooled - I thought myself last night I could use feta or somesuch and here it is in this recipe. Try it soon - its awesome!